Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production.

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作者： Pui Khoon,Hong ^[1] ; Mirko,Betti ^[2]

作者单位： Department of Agricultural, Food and Nutritional Science (AFNS) , Faculty of Agricultural, Life and Environmental Sciences (ALES), University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada. ^[1] Department of Agricultural, Food and Nutritional Science (AFNS) , Faculty of Agricultural, Life and Environmental Sciences (ALES), University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada. Electronic address: mirko.betti@ualberta.ca. ^[2]

关键词 Antioxidant activity Caramelization Diacetyl (PubChem CID: 650)Glucosamine Glucosamine (PubChem CID: 439213)Glyoxal (PubChem CID: 7860)Methylglyoxal (PubChem CID: 880)The Maillard reaction α-Dicarbonyl compounds

主题词抗氧化剂(Antioxidants);色(Color);葡糖胺(Glucosamine);美拉德反应(Maillard Reaction)

DOI 10.1016/j.foodchem.2016.05.170

PMID 27374528

发布时间 2018-12-02

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